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Culinary arts
The art of preparing and cooking foods.
3Categories 76118Terms
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Culinary arts > Cooking 
caramelize
Culinary arts; Cooking
To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320° to 350°F on a candy thermometer). Granulated or brown sugar can ...
dissolve
Culinary arts; Cooking
To incorporate a dry ingredient (such as sugar, salt, yeast or gelatin) into a liquid so thoroughly that no grains of the dry ingredient are evident, either by touch or sight.
age
Culinary arts; Cooking
To let food get older under controlled conditions in order to improve flavor or texture or both. 1. Aged meat has been stored 3 to 6 weeks at an optimal temperature of 34°F to ...
dredge
Culinary arts; Cooking
To lightly coat food to be fried, as with flour, cornmeal or bread crumbs. This coating helps brown the food. Chicken, for example, might be dredged with flour before frying.
cut in
Culinary arts; Cooking
To mix a solid, cold fat (such as butter or shortening) with dry ingredients (such as a flour mixture) until the combination is in the form of small particles. This technique can ...
decant
Culinary arts; Cooking
To pour a liquid (typically wine) from its bottle to another container, usually a carafe or decanter. This is generally done to separate the wine from any sediment deposited in ...
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)